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Tag Archives | Carrots

Dukkah Carrots

Dukkah Carrots are roasted in the oven to concentrate the flavor and brown the edges, then seasoned with Egyptian dukkah graced with coconut.

‘Great Sauces Transform Good Food into Gourmet’ 

Egyptian spice mix

In December I rubbed shoulders with great cooks at The Washington Post Food and Travel holiday party. Every dish was fabulous. Love it! A favorite of mine was the baby carrots seasoned with a unique spice mix. I asked Joe Yonan if he knew something about it. He smiled broadly and said, “That’s my dish. I used homemade dukkah left over from a mix made by another recipe tester on these roasted carrots.”

Dukkah CarrotsI couldn’t wait to get home and check the Post’s website to find the recipe. Roasted Carrot, Green Bean and Coconut Salad includes the recipe. Dukkah (pronounced doo-kah) is an Egyptian spice blend made of nuts and seeds. Ana Sortun, a Boston area chef, includes toasted coconut with almonds, coriander and cumin.

My roasted triangle-cut carrots are seasoned with dukkah. Wow! I love the uniqueness of spicy, citrusy coriander with the warmth of cumin. They’re mixed with nutty almonds and coconut. It’s a refreshing new way to enjoy naturally sweet roasted carrots.

You may also enjoy Roasted Maple Carrots, Green Bean Casserole, Company Corn with Bacon and Roasted Rosemary Reds.

2013 AniversaRecipe – Andrew’s Pizza
2012 AniversaRecipe – Smoky Sweet Wings
2011 AniversaRecipe – Asian Pencil Asparagus with Chicken.

Recipe: Dukkah Carrots

Active Time: 15 Minutes | Total Time: 45 Minutes | Yield: 4-6 Servings

2 lbs medium carrots, about 9-11
1 Tbsp olive oil
1 Tbsp dukkah, divided
1/2-1 tsp unsweetened dried shredded coconut

Spices and Nuts4 Tbsp slivered almonds
4 1/2 tsp coriander seeds
1 tbsp cumin seeds
1 Tbsp white sesame seeds
2 Tbsp unsweetened dried shredded coconut
1/4 tsp salt
1/4 tsp freshly ground black pepper

Special Equipment – baking sheet, electric spice grinder

Triangle Cut Carrots1 Preheat oven to 425 degrees.

2 Peel carrots then cut in chunks. To make triangle chunks, cut on the diagonal then roll the carrot a half turn and slice on the diagonal again, repeat.

3 Place carrot chunks on a baking sheet. Drizzle with olive oil. Roast in the oven at 425 degrees for 35-40 minutes until tender with rich golden brown edges, stirring half way through.
Roast CarrotsRoasted Carrots






4 Meanwhile toast almonds, coriander seeds, cumin seeds, Toasted and Ground Dukkahsesame seeds and coconut in a dry sauté pan on medium high heat until golden brown and fragrant, shaking frequently, about 3-4 minutes. Cool. Transfer to a electric spice grinder and coarsely grind. Place in an airtight container, add salt and pepper, then shake to combine.

5 Sprinkle carrots with 2 teaspoons dukkah. Spoon onto a serving plate, sprinkle remaining teaspoon of dukkah and dust with coconut.

Dukkah (pronounced doo-kah) is an Egyptian spice blend of nuts and seeds. It adds fragrant flavor to roasted vegetables. You can buy it online or at ethnic and gourmet markets. It’s easy to make at home and I love this version with shredded coconut.

Store the extra dukkah for up to 3 months.

Dukkah is delicious as a spice rub for chicken, pork, fish, tofu, labneh and feta cheese.

It’s also delicious on crusty bread. Brush lightly with olive oil and dust with dukkah.

Dish Designer

  • Exchange homemade dukkah for a purchased dukkah spice mix.

Inspiration – Joe Yonan
Cook with Sauces
Dukkah Carrots
Written by
Photography and Styling by Helen Horton
Updated: February 11, 2014

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Carrot Cake

Carrot Cake is moist with tiny orange flecks and frosted with rich cream cheese frosting.

The Sauce: Cream Cheese Frosting – Rich and creamy, this frosting is lightly whipped and is a good complement for moist carrot cake. It combines flawlessly when the cream cheese and butter are softened to room temperature. The frosting sets when chilled.

‘Great Sauces Transform Good Food into Gourmet’ 

Orange confetti

Our family didn’t have much money when I was growing up but we always had carrots in the fridge. They make a colorful side dish and a crunchy brown bag accompaniment. They’re cheap but loaded with sweetness and Carrot Cakegoodness like beta carotene, their namesake. Mom used to say, ‘Eat your carrots for sharp eyes.”

I must be just like mom because I always have them in the crisper of my fridge. When I want to bake a special cake, those bright orange carrots beckon. The moist cake is loaded with orange confetti flecks and warm cinnamon. Today I visited a friend who is recuperating from surgery with a Carrot Cake in hand. She said, “Wow, hands down the best carrot cake I’ve had.” Here is another story about carrots.

You may also enjoy Carrot Cupcakes, Banana Cake, Raspberry Loaf Cake, Citrus Layer Cake, Strawberry Chiffon Cake, Tres Leches Cupcakes, Financiers, Roasted Maple Carrots, Glazed Carrot Sticks,Cabbage and Carrots and how to make a carrot rack for a roast chicken.

2013 AniversaRecipe – Chicken Provence
2012 AniversaRecipe – Baked Potato and Bacon Soup
2011 AniversaRecipe – Jabberwocky Burritos

Recipe: Carrot Cake

Active Time: 20 Minutes | Total Time: 1 Hour 20 Minutes | Yield: 1 8” or 9” Double Layer Cake

julianne-shred Carrot Cupcakes
2 cups flour
2 cups sugar
3 tsp baking soda
2 tsp cinnamon
1 tsp salt
3 cups grated carrots, 4-5 medium
1/2 cup applesauce
1/2 cup canola oil
4 eggs, room temperature

Cream Cheese Frosting
6 ounces cream cheese, room temperature
1 stick butter, room temperature
3 cups powdered sugar
1 tsp vanilla
1/2 cup chopped walnuts

Special Equipment – two 8” or 9” round cake pans, hand beaters

Carrot Cupcakes
1 Preheat the oven to 350 degrees. Coat two 9-inch round cake pan with cooking spray and line the bottom with parchment.

2 Whisk together flour, sugar, baking soda, cinnamon and salt in a medium bowl.

Cake Cooling3 In a large bowl combine carrots, applesauce, oil and eggs. Add flour mixture a little at a time and blend just until combined.

4 Divide batter between the two prepared cake pans. Bake at 350 degrees for 35-40 minutes.

5 Cool in the pan for 5 minutes then remove the cakes to a wire rack and cool for 30 minutes.

Cream Cheese Frosting Cream Cheese Frosting
6 Meanwhile beat the cream cheese and butter in a medium bowl. Add powdered sugar 1 cup at a time, then vanilla and continue to beat until light and fluffy.

7 When cake layers are cool, frost one then place the second on top and frost the other. Sprinkle walnuts on top.

4-ounce-applesauce-cupsIndividual 4-oz applesauce cups are an easy way to add pre-measured amounts to a recipe without opening a large jar. Use 1 in this recipe. You can also mash up a very ripe fresh pear or a couple canned pear halves.

The frosting will set when chilled.

4-inch baby cakesCarrots are very high in Vitamin A and rich in beta

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carotene, an antioxidant named for them. Most carrots are orange but red, purple, yellow and white varieties are also grown.

Cream Cheese has a long shelf life if it remains in a sealed package. I like to buy a few months supply when it’s on sale. I stow it in the back of my fridge so it’s ready for Cream Cheese Frosting on the fly. I top it on this Carrot Cake and Banana cake made with those over ripe almost black bananas. I also use it in White Cheesy Mashed Potatoes, spread on bagels, Zucchini Cheese Soup, Blueberry Cheesecake, Cranberry Cheesecake, and mixed in dips, sauces and appetizers like Bleu Cheese Ball and Creamy Orange Fruit Dip.


recipe will make 24 cupcakes, bake 21-23 minutes; or one 9×13 sheet cake, bake 40-45 minutes or until cake springs back.

Carrot-Cupcakes-with-Cream-Cheese-FrostingMake some 4-inch baby cakes in pretty, paper baking rounds.


Dish Designer

  • Exchange walnuts for pecans or omit.

Carrot-Layer-CakeInspiration – Helen Horton
Cook with Sauces
Carrot Cake
Written by
Photography and Styling by Helen Horton
Updated: January 17, 2014

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Roasted Maple Carrots

Roasted Maple Carrots are brandished with bronze edges while roasted with maple syrup and a hint of ginger.

The Sauce: Maple Glaze – Maple syrup, olive oil and a touch of ginger are combined with carrots to create a glistening glaze.

‘Great Sauces Transform Good Food into Gourmet’ 

Carrot juice

Grandma Sumsion took me to the ‘big city’ for a shopping outing at ZCMI, Zion’s Cooperative Mercantile Institution. Founded by Brigham Young in 1868 it’s one of America’s first department stores. By the summer of 1972 Salt Lake City was bustling with the latest fashions and soft goods.

Our family lived in Van Nuys, CA but one summer I stayed with my grandparents in Springville, Utah while mom and dad traveled for 2-months in the Middle East. Grandma and I stopped at the ZCMI juice bar so ‘gramma’ could treat me to a cup of fresh squeezed juice. As a teen, I was drawn to the list of sodas. With her gentle insistence on carrot juice, I caved. I was amazed at how sweet and delicious fresh carrot juice is plus it’s a beautiful, bright orange.

Roasted Maple CarrotsCarrots, I discovered, have lots of natural sugar. This carrot dish brings back memories of loving carrots all over again. With a dash of sweetener like brown sugar, honey or as in this recipe, maple syrup, the carrot chunks have enhanced natural flavor. What I love about this recipe is that you can quickly prep, then tuck it into the oven concentrating rather than water logging the carrots. And it finishes into a glistening, orange and bronze dish fit for any Thanksgiving table. If you’re going for ease and economy without sacrificing taste and eye appeal, try the natural sweetness of this full on Fall dish that even kids will love.

You may also enjoy Orange Cranberry Sauce, Fresh Cranberry Salsa, Cranberry Walnut Chutney, Cranberry Roast Butterfly Turkey, White Cheesy Mashed Potatoes, Sweet Potatoes and Apples with Pecans, Ciabatta Dressing, Corn Muffins, Audrey’s Dinner Rolls, Cranberry Butter, Roasted Carnival Squash, Roasted Rosemary Red Potatoes, Glazed Carrot Sticks, Bleu Beet Salad, Spicy Roasted Butternut Squash and Creme Anglaise.

2 of 3 part series ”Vegetable Regulars”. Part 1 Green Bean Casserole and Part 3 Corn Pudding with Hatch Green Chilies. More about vegetables.

2012 AniversaRecipe – Sweet Potatoes with Apples and Pecans
2011 AniversaRecipe – King Arthur’s Pumpkin Ginger Pie

Recipe: Roasted Maple Carrots

Prep Time: 7 Minutes | Cook Time: 40 Minutes | Yield: 6 Servings | Level: Easy

carrot chunksIngredients
8 large carrots
2 Tbsp pure maple syrup
1 Tbsp olive oil
1/2 tsp grated ginger root
salt freshly ground black pepper

Special Equipment – baking sheet, medium bowl

1 Preheat oven to 375 degrees.

sauce and season carrots2 Peel carrots then cut them in 2-inch diagonal chunks.

3 In the bottom of a medium bowl combine maple syrup, olive oil and ginger root. Add carrot chunks and toss coating each piece. Arrange in single layer on a foil-lined baking sheet. Season with salt and pepper.

roasted carrots4 Bake until fork tender, about 35-40 minutes, stirring halfway through. Serve in a bowl.

Cut the carrots in even pieces so they finish cooking at the same time, shorter chunks on the thick ends and longer chunks on the thinner end.

To speed this dish, cut the carrots in coins and reduce cooking time appropriately.

This makes an easy, no-tend dish for Thanksgiving but could be served with any main dish where a colorful side loaded with vitamins and nutrients is preferred.

Dish Designer

  • Exchange maple syrup for honey or molasses.
  • Exchange fresh ginger root for 1/4 tsp ground ginger.

fresh peeled carrotsInspiration – Helen Horton
Cook with Sauces
Roasted Maple Carrots
Written by
Photography and Styling by Helen Horton
Updated: November 14, 2013

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‘Vegetable Regulars’ Series

‘Great Sauces Transform Good Food into Gourmet’ 

Comfort vegetables

Corn on the CobThis Thanksgiving some families and friends are serving gourmet vegetable dishes made with asparagus, artichokes, broccoli, Brussels sprouts, kale, rutabaga, parsnips, spinach, mushrooms and the like. If your guests expect to feast on old-time Green Beanscomfort food, here are three dishes made with regulars like beans, carrots and corn. Try Green Bean Casserole, Roasted Maple Carrots and Corn Pudding with Roasted Hatch Chilies.


Green Bean CasseroleWednesday, November 13, 2013 – The traditional Green Bean Casserole is comfort food passed down for generations. Long ago it was made with canned green beans before fresh were available in late Fall. Now that fresh green beans are stocked in produce departments almost all year round, don’t bury them in gloppy cream of mushroom soup. Try this easy scratch sauce with sautéed fresh mushrooms. The recipe includes hints about crispy fried onion toppers.


Roasted Maple CarrotsThursday, November 14, 2013 – Bring a sweet taste of Vermont to your fresh carrots sliced in chunks and roasted for a stow-away, oven does all the work, vegetable. Roasted Maple Carrots has just enough fresh ginger to create subtle depth that takes a flavor sleuth to guess what spice it is. Brandished and glistening, wow your guests with a kid-friendly carrot dish.


Hatch Chile Corn PuddingFriday, November 15, 2013 – Southwest meets Southeast in Corn Pudding with Roasted Hatch Chilies. The southern comfort of corn pudding is combined with New Mexican Hatch green chilies for warmth. Scallions, eggs, cream and some grated cheese make it rich enough for a company dish.
Cook with Sauces
‘Vegetable Regulars’ Series
Written by
Photographs and Styling by Helen Horton
Updated: November 5, 2013

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Flower Garden Veggies

Bell peppers, carrots, radishes and broccoli tops cut into flower shapes for a garden crudité plate.

‘Great Sauces Transform Good Food into Gourmet’ 

Garden of delights

I sliced off the top

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of a deep orange bell pepper when cutting it open for a pepper dish and discovered it looked like the poppies in my mom’s garden. I got to thinking how a flower garden of vegetables would be a fun crudité plate. I used my Japanese flower cutters for the carrots and cut Pepper Poppiessome radish roses. A few broccoli tops cut in little ornamental cabbages and the Flower Garden veggies were colorful and inviting. Kids love to help create this garden of delights, and eat them, too.

You might also enjoy Creamy Italian Feta Dip, Hummus, Roasted Red Pepper Htipiti, Tzatziki Feta Dip or Baba Ghannouj.

3 of 3 part series VegeMagic Vegetables Series. Part 1 Vegetable Warfare and Part 2 Fence Post Produce. More on fresh vegetables.

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Recipe: Flower Garden Veggies

Prep Time: 5 Minutes | Cook Time: 0 Minutes | Yield: 6 Servings | Level: Easy


  • 1 red bell pepper
  • 1 orange or yellow bell pepper
  • 1 large carrot
  • 3-5 red radishes
  • 4 broccoli tops
  • 2-3 Brussels sprouts, optional

1 Cut the top and bottom off both peppers. Cut or pull off the stems and clean any veins and seeds.
Pepper Prep







2 Peel and slice the carrot. Use a small flower cutter or punch to make carrot flowers.
Carrot Flowers
3 Slice the top and bottom off the radishes. Slice 4 or 5 small overlapping cuts along the top of the radish but do not cut all the way through. Place in a small bowl of ice water to bloom.
Radish Roses







4 Arrange the flower vegetables along with Brussels sprouts on a plate and serve.
Flower Garden






Using several colors of bell peppers makes this dish festive.

Placing the radishes in a bowl of ice water not only helps keep them crisp before serving but will cause the petals to bloom or slightly separate into pretty roses.

Serve these flower cut vegetables at a tea party. Adorn a buffet with easy and colorful vegetables.

Serve a tempting dip along side such as Creamy Italian Feta Dip, Hummus, Roasted Red Pepper Htipiti, Tzatziki Feta Dip or Baba Ghannouj.

Dish Designer

  • Substitute Brussels sprouts for broccoli crowns.

Inspiration – Saucy Cuisine Kitchen
Cook with Sauces
Written by
Photographs by Helen Horton
Updated: May 23, 2013

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Fence Post Produce

Crunchy, colorful vegetable sticks cut in long, lanky strips.

‘Great Sauces Transform Good Food into Gourmet’ 

Flatlands of Kansas

Fence posts line long stretches of American highways that connect the Pacific and Atlantic oceans. During the past decade I’ve driven across the continent a half dozen times or so. Any more it doesn’t seem quite so far even though it takes days to drive it. Midway through while sailing along the flatlands of Kansas I notice the never ending fence posts lining the highway. A few are fresh hewn lumber but most are weather worn and rickety corralling animals, delineating corn fields and separating wheat acres.

Snacking on vegetable sticks

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while cruising towards my destination, I’m thinking about the food raised in the bread belt and the dedicated people who live and farm there. I’m dedicating this entry to the farming communities that for generations, have been producing food for the nation. They wear straw hats, overalls, checkered shirts and boots caked with black mud. Give your kids a hat to wear while they eat these fence post sticks.

2 of 3 part series VegeMagic Series. Part 1 Vegetable Warfare and Part 3 Flower Garden Veggies. More on vegetables.

2012 AniversaRecipe – Hummingbird Whiz Smoothie
2011 AniversaRecipe – Vietnamese Kebobs with Dipping Sauce

Recipe: Fence Post Produce

Prep Time: 5 Minutes | Cook Time: 0 Minutes | Yield: 6 Servings | Level: Easy

Bell Pepper Prep

  • 1 large carrot
  • 1 English cucumber
  • 1 jicama
  • 1 bell pepper
  • 5 stalks asparagus
  • few Brussels sprouts

Cucumbers1 Slice the vegetables in long thin strips and arrange on a plate or vertically in glasses or containers.

2 Strew a few Brussels sprouts about.

Three Color PeppersInformation
Choose several colors of bell peppers. Leave the green skin on English cucumbers. Peel American cucumbers.

Gussy up an appetizer buffet with vertical sticks and some vegetable dip.

Send these fence post sticks to school or work in a brown bag lunch.

Serve with deli sandwiches, burgers or hot dogs.

Dish Designer

  • Exchange cucumbers for celery.
  • Exchange jicama for daikon.

Inspiration – Saucy Cuisine Kitchen
Cook with Sauces
Written by
Photographs by Helen Horton
Updated: May 22, 2013

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Cabbage and Carrots

Simmered cabbage and carrots in an orange ginger ale sauce.

The Sauce: – Fresh orange juice and zest plus sparkling soda and cider add some zip to the otherwise simple and plain vegetables.

‘Great Sauces Transform Good Food into Gourmet’ 

Zesty cabbage

Cabbage is so traditional with corned beef brisket especially for St. Patrick’s Day celebrations. It has a Carrots and Cabbagelittle sass with the vinegar and complements the spiciness of the corned beef. This version is dressed up with some bright, colorful carrots and makes a smashing presentation on a festive table. Leftovers can be shredded and dressed for Reubens.

You might also enjoy Reubens, Cajun Quinoa Chicken Soup, Coleslaw, Rachels and White Cheddar Mashed Potatoes.

2 of 3 part series ”St. Pat’s Day Celebration Menu”. Part 1 Shamrock Corned Beef Brisket and Part 3 Irish Potato Apple Mash. More on St. Patrick’s Day.

2012 AniversaRecipe – Cranberry Orange Scones
2011 AniversaRecipe – Reese’s Chocolate Peanut Butter Cupcakes

Recipe: Cabbage and Carrots

Prep Time: 5 Minutes | Cook Time: 12 Minutes | Yield: 6-8 Servings | Level: Easy

cabbage, carrots and orange juice sauce

  • 1 head hard cabbage, cut into 16 wedges
  • 2 carrots cut in 1-inch diagonal pieces
  • 1 tsp orange zest
  • 1/2 cup fresh squeezed orange juice, about 1 orange
  • 1/2 cup ginger ale
  • 1/4 cup cider vinegar

1 Mix the orange zest, orange juice, ginger ale and vinegar in the bottom of a large pot and bring to a boil.

simmer cabbage and carrots2 Add the carrot chunks, cover and cook for 5 minutes. Add the cabbage wedges and simmer for about 4-7 more minutes until vegetables are tender but not soft or soggy.

3 Place in a bowl and serve hot.

Use a 2 cup measurer to measure and mix the sauce in one container.

St. Patrick's Day Celebration MenuServe Cabbage and Carrots with Shamrock Corned Beef Brisket and Irish Potato Apple Mash.

To make a Reuben with corned beef, shred the leftover cabbage and add a pinch of coarse salt. Add a splash of cider vinegar as needed.

Dish Designer

  • Exchange ginger ale for lemon-lime soda.
  • Omit the carrots.

Inspiration – Lucinda Scala Quinn
Cook with Sauces
Written by
Photographs by Helen Horton
Updated: March 14, 2013

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Cajun Quinoa Chicken Soup

Fresh homemade chicken soup with quinoa, carrots and Brussels sprout leaves.

‘Great Sauces Transform Good Food into Gourmet’ 

Homemade chicken soup memories

I love chicken soup. Maybe it’s because one of my first soup memories is the homemade chicken noodle soup my mom and her mom made for me. Yummer!

I love to whip up a batch of chicken soup with the traditional carrots and celery but rather than noodles, mix it up by tossing in a handful of quinoa. This version is seasoned with Cajun blackened seasoning and cooks in about 35 minutes. Add some Brussels sprout leaves at the end after you turn off the heat to cajun quinoa chicken soupensure their bright color and crunchy texture. Healthy and savory, it’s chunky enough to satisfy plus warm and inviting with the nutty texture of quinoa. Serve with crusty bread.

You might also enjoy Quinoa Under Stained Glass, Mediterranean Quinoa Salad, Baked Potato and Bacon Soup, Broccoli and Cheese Soup, Roasted Tomato Bisque. For more on Quinoa click here and here.

2 of 2 part series ”Quinoa Soup and Salad”. Part 1 Mediterranean Quinoa Salad. For more on quinoa click here and here.

2012 AniversaRecipe – French Beef Stew
2011 AniversaRecipe – Oven Baked Fries with Fry Sauce

Recipe: Cajun Quinoa Chicken Soup

Prep Time: 10 Minutes | Cook Time: 24 Minutes | Yield: 14 cups | Level: Easy

carrots, onions and celery

  • 1 Tbsp olive oil
  • 1 medium onion, sliced
  • 2 cups rough diced carrots
  • 3 stalks celery, rough diced
  • 1 tsp Cajun seasoning
  • 1/2 cup quinoa
  • 4 cups chicken stock
  • 3 cups waterquinoa and Brussels sprout leaves
  • salt
  • freshly ground pepper
  • 8 Brussels sprouts
  • 2 1/2 cups diced cooked chicken breast

Special Equipment – large pot, mesh strainer

soften the vegetables1 In a large pot, heat oil on medium-high heat. Add the onion, carrots, celery and cajun seasoning. Cook for 10 minutes, stirring occasionally, until vegetables are soft and caramelized.

2 Meanwhile if the quinoa is not pre-washed, place in a mesh strainer and rinse with cold water. Add the quinoa, chicken broth, water, 1/2 tsp salt and a few grinds of pepper. Cover with a lid set slightly ajar, bring to a boil then reduce heat and simmer for 12 minutes.
add quinoa
3 Trim the ends off the Brussels sprouts and pull off the larger leaves, about 2/3 of them.
Brussels sproutsBrussels sprout leaves
4 Add the chicken and continue cooking for 1-2 minutes until the chicken is heated through.

5 Take off the heat and stir in the Brussels sprout leaves allowing the residual heat to warm them through. Adjust salt and pepper. Ladle into soup bowls.

roast chicken breastsFor the cooked chicken, purchase a rotisserie chicken and dice the white meat. Another alternative is to roast bone-in chicken breasts that have been drizzled with olive oil and lightly dusted with salt and pepper. Roast in the oven on 350 degrees for 35-45 minutes depending on their size. In either case remove from the bone and discard the skin. Cut in chunks.

Cajun seasoning is located in the spice section at the supermarket. It is also called Blackened Seasoning. It’s used to season meats but also jazzes up soups, salads and stews.

Quinoa is a boutique grain that’s actually a seed and relative to leafy greens like spinach and chard. Gluten-free, it’s very high in protein containing all eight amino acids plus a source of dietary fiber, B Vitamins and iron. It has a fluffy, slightly crunchy texture and nutty flavor with circular threads around each grain.

Serve this soup with crusty bread or corn muffins.

Dish Designer

  • Exchange Brussels sprouts for 1 1/2 cups of chopped Napa cabbage tops.

Inspiration – Saucy Cuisine Kitchen
Cook with Sauces
Written by
Photographs by Helen Horton
Updated: February 22, 2013

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Carrot Cupcakes with Cream Cheese Frosting

Moist carrot cupcakes with rich cream cheese frosting.

The Sauce: Cream Cheese Frosting – Rich and creamy, this frosting is lightly whipped and is a good complement for moist carrot cake. It combines flawlessly when the cream cheese and butter are softened to room temperature, on the counter or in the microwave. This frosting will set when chilled.


Ring lost and found

One summer when our family visited Grandpa Horton’s amazing garden, grandpa lead the grandchildren up and down the rows of vegetables like the Pied Piper. He’d pick a pea pod, radish or long green bean and pass them along to us, creating word pictures of the colorful crunchy vegetables. When we arrived at the carrot patch, his eyes twinkled with delight and he disappeared for a couple of minutes. Looking at each other with question mark eyes, we cousins weren’t sure what was happening.

He returned with a bright orange carrot he’d harvested a couple of days ago. We gathered around to find out what was so special about this particular carrot. Right in the center, a beautiful gold wedding band wrapped the carrot as though it had been in a wedding ring ceremony. But on closer examination, we found it was way too tight to slip over the lanky carrot. Grandpa explained that he’d pulled the carrot from the dark rich soil and to his delight, he found his wedding band lost while gardening a couple of decades ago. Somehow a carrot seed sprouted and stretched it’s taproot downward growing right through the precious ring.

My carrots don’t have gold rings but they add valuable nutrition to these cupcakes. Using a combination of applesauce and oil, it’s moist without the oily texture of some carrot cakes. I love to serve this cupcake in the Fall because it reminds me of seasonal flavors and has a hint of cinnamon. Carrots are available all year round and always stocked in my fridge so they’re a winner any time of the year. I’m amazed at how a few simple carrots can bake into a yummy homespun cupcake.

2011 AniversaRecipe – Polly Bergen’s Chili

Recipe: Carrot Cupcakes with Cream Cheese Frosting

Prep Time: 15 Minutes | Cook Time: 23 Minutes | Yield: 24 Cupcakes | Level: Easy

Carrot Cupcakes
Carrot Cupcakes-lined-up

  • 2 cups flour
  • 2 cups sugar
  • 3 tsp baking soda
  • 2 tsp cinnamon
  • 1 tsp salt
  • 3 cups grated carrots, about 4-5 medium carrots
  • 1/2 cup applesauce
  • 1/2 cup canola oil
  • 4 eggs
  • 1/2 cup chopped nuts

Cream Cheese Frosting

  • 6 ounces cream cheese, softened
  • 1 stick butter, softened
  • 3 cups powdered sugar
  • 1 tsp vanilla
  • 1-2 Tbsp Half & Half
  • orange and green food coloring

Special Equipment – muffin tin, hand beaters

Carrot Cupcakes
Cupcake-batter1 Preheat the oven to 350 degrees.

2 Whisk together the flour, sugar, baking soda, cinnamon and salt in a medium bowl.

3 In a large bowl combine carrots, applesauce, oil and eggs. Add to the flour mixture a little at a time and blend just until combined. Stir in the nuts.

4 Fill muffin tin lined with cupcake papers 2/3 full. Bake at 350 degrees for 22-23 minutes.

5 Cool in the pan for 3-5 minutes then remove the cakes to a cooling rack.

Cream-Cheese-Frosting-White-Orange-GreenCream Cheese Frosting
6 Meanwhile, beat the cream cheese and butter in a medium bowl. Add the powdered sugar, vanilla and continue to beat. Add enough milk to make spreading consistency, as needed.

7 Place 3 tablespoons of frosting in a small bowl and add orange food coloring for the carrots. Place 2 tablespoons of frosting in another small bowl and add green food coloring for carrot tops.

8 Spread white frosting on each cupcake. Pipe a small orange carrot on the top and add a small green flourish on the end for a carrot top.

4-ounce-applesauce-cupsIndividual 4-ounce applesauce cups are an easy way to add pre-measured amounts to a recipe without opening a large jar. Use 1 in this recipe.

The frosting will set when chilled.

This recipe will make 24 cupcakes, two 9” round layer cakes, one 9×13 sheet cake or a dozen cupcakes and one 9” layer cake. Carrot-Layer-CakeBake cakes about 40-45 minutes or until cake springs back.

Carrots are very high in Vitamin A and rich in beta-carotene, an antioxidant named for them. Most carrots are orange but red, purple, yellow and white varieties are also grown.

Dish Designer

  • Exchange walnuts for pecans or omit.
  • Exchange Half & Half for milk or cream.
  • Exchange orange food coloring for a mix of red and yellow.

Inspiration – Saucy Cuisine Kitchen
Cook with Sauces
Written by
Photographs by Helen Horton
Updated: November 9, 2012

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Glazed Carrot Sticks

Carrot sticks simmered in brown sugar and molasses.

Real live carrots

Cut-Fresh-Carrot-SticksCooked carrots? You don’t eat them? viagra free trial It may be because you’ve rejected frozen orange cubed carrots mixed with peas. cialis daily onset of action Where the peas are good, the orange boxes don’t taste like carrots. Maybe they’re not carrots at all. Venture into authentic carrot world with fresh carrots sticks showcased in this dish. Seared then sautéed with a little brown sugar and molasses, they’re tender but not mushy, lightly sweet but not syrupy. Serve these glazed carrot sticks and change cooked carrot avoiders into requesters. Try them with roast chicken, meatloaf or chicken fried chicken.

Recipe: Glazed Carrot Sticks

Prep Time: 3 Minutes | Cook Time: 14 Minutes | Yield: 4 Servings | Level: Easy


  • 2 Tbsp olive oil
  • 7 large carrots, cut in 4-inch sticks
  • kosher salt
  • freshly ground pepper
  • 2 Tbsp light brown sugar
  • 1 Tbsp molasses
  • 1/4 cup water
  • 1 small sprig rosemary

Fresh-Carrot-Sticks-Seared1 In a large skillet, heat oil on medium high until hot. Add the carrots and season with salt and pepper. Move sticks around the pan to begin searing them. About 4 minutes.

2 Reduce heat to medium and stir in the brown sugar, molasses and water. Continue cooking until the carrots are tender but not overly soft, about 5-8 minutes. Add a little more water if needed.

3 Add the rosemary and cook for 2 minutes. Place carrots on a serving plate with the rosemary for garnish.

Cut the carrots in any shape desired, coins, diced, or leave whole with a stubby part of the tops.

Make this dish when you have some carrots leftover from a vegetable platter or picnic. Also works well with the ready baby carrots.

Add 1 tablespoon of butter with the rosemary for added richness if desired.

Dish Designer

  • Exchange light brown for dark brown sugar.
  • Exchange online viagra rosemary for thyme.

Inspiration – Alex Guarnaschelli
Cook with Sauces
Written by
Photographs by Helen Horton
Updated: June 27, 2012

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